*  Exported from  MasterCook II  *
 
         Steamed Spareribs with Black Bean Sauce (Dow See Jing Pie
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Chinese                          Pork
                 Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Spareribs
    1                    Clove garlic -- minced fine
    2      tablespoons   Salted black beans
    1      tablespoon    Fresh ginger -- minced
    1      teaspoon      Dark soy sauce
    1      tablespoon    Cornstarch
    1      tablespoon    Sherry
 
 Here’s a couple of simple, good recipes that use black bean sauce.
 Just in case you don't know, these black beans are the Chinese
 fermented black b eans.  They're extremely salty++and should be rinsed
 before use++ and have a ver y nice, savory taste that blends well with
 many foods. Very common in Chinese ma rkets and I've seen bottles of
 ready prepared black bean sauce in supermarkets i n the Oriental food
 sections.  Just substitute the deep fried tofu cubes for the meat in
 these recipes. One of these recipes is for pork spareribs and one for
 p rawns. They'll give you an idea of how the beans are combined with
 the other ing redients to come up with the sauce.
 
  Yield: 4 servings 
  Preparation: Have butcher cut spareribs into 1-inch pieces.  Trim off
 fat. Pla ce spareribs in a heat proof dish.  Wash and rinse black
 beans 2 or 3 times, the n mash them with garlic, ginger, soy sauce,
 cornstarch and sherry.  Mix with spa reribs.
 
  Cooking: Place heat proof dish on steaming rack in wok.  Add water to
 bottom o f wok.  Cover.  Steam for 30 minutes.
 
  Do-ahead notes: Do through preparation.
 
  Comments: Spareribs can be left in the steamer for 2 hours if dinner
 is late.
  Substitute bean sauce for salted black beans++and abracadabra! Mein
 See Jing Pi e Quat!  (Steamed Spareribs in Bean Sauce.)
  From “The Chinese Village Cookbook.” A practical guide to Cantonese
 country coo king.  Rhoda Yee, Yerba Bueana Press, San Francisco.
 1975.
 
  Posted by Stephen Ceideberg; January 10 1991.
 
                    - - - - - - - - - - - - - - - - - -